Heat oven to 325 F degree. Butter and dust a 13-by-9-by-2inch metal baking pan with cocoa powder, knocking out excess. Whisk flour, saltand baking powder; set aside. Melt unsweetened and dark chocolate with butterin a double boiler, stirring until smooth.
Remove from heat and whisk in eggs, one at a time. Fullyincorporate each egg before adding the next. Whisk sin sugar, vanilla,and Jägermeister. Continue whisking until mixture is completely smooth. Add dryingredients to chocolate mixture. Do not over mix. Add nuts. Pour batter intopan and bake in middle of oven until top is firm, about 40 minutes. Coolcompletely in pan on a rack before cutting into squares.
Toasting the walnuts will add a wonderful flavor to yourbrownies. Simply heat a large nonstick skillet over high heat until very hot.Reduce heat to quickly until the walnuts toast lightly. 1 to 2 minutes. Do not burn. Or place on a baking sheet and bake at 350 degrees for about 10 minutes.
Sidebar. The smaller and deeper your baking pan, the moisterand chewier the brownies will be. Always check brownies 10 minutes before thesuggested baking time. If a toothpick inserted in the middle comes up with reallyfudgy crumbs, it's time to take out and put them on a wire rack for cooling.Freshly baked brownies will appear slightly undercooked.
